No method beats my grandma’s for making this! I could savor it every morning.

Directions

Crack the eggs into a mixing bowl. Add the milk, a pinch of salt, and a dash of pepper. Whisk the mixture vigorously until the eggs are well combined and slightly frothy.
Heat a non-stick skillet over medium-low heat and add the butter. Allow it to melt and coat the bottom of the pan evenly.
Pour the egg mixture into the skillet. Let it cook undisturbed for a minute until the edges start to set.
Using a spatula, gently lift the edges of the omelette and tilt the pan to allow the uncooked eggs to flow to the edges.
Continue cooking until the omelette is mostly set but still slightly runny on top, about 2-3 minutes.
Fold the omelette in half using the spatula, and let it cook for another 30 seconds to a minute until fully set.

Slide the omelette onto a warm plate and serve immediately.

Variations & Tips

For a cheese omelette, sprinkle a handful of shredded cheese, such as cheddar or Swiss, over the eggs before folding. Add some chopped fresh herbs like chives or parsley for a burst of flavor and color. You can also incorporate sautéed vegetables like mushrooms, onions, or bell peppers for a hearty variation. If you prefer a bit of spice, a dash of hot sauce or a sprinkle of paprika can add a nice kick. Remember, the key to a fluffy omelette is not to overcook it, so keep an eye on the heat and timing.